Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp (15ml) vegetable oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) ginger, peeled and grated
  • 1-4 tablespoons red curry paste (depending on desired spice level; Mae Ploy brand recommended)
  • 1 can (13.5 oz/400ml) full-fat coconut milk
  • 1/2 cup (120ml) chicken broth (low sodium preferred)
  • 1 tbsp (15ml) fish sauce
  • 1 tbsp (15ml) brown sugar
  • 1 red bell pepper, sliced
  • 1 can (8 oz/225g) bamboo shoots, drained
  • 1 cup (approximately 5 oz/140g) green beans, trimmed and halved
  • 1/4 cup (packed) fresh Thai basil leaves, roughly chopped
  • 1 lime, cut into wedges, for serving
  • Optional: Thai chilies (bird's eye) finely sliced if extra heat is desired

Instructions:

  1. Heat the oil in a large skillet or wok over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and ginger, and sauté for another minute until fragrant. Don't let the garlic brown.
  2. Add the red curry paste to the skillet and sauté for 1-2 minutes, stirring constantly, until fragrant. This blooming process releases the paste's flavour.
  3. Add the chicken pieces to the skillet and cook until browned on all sides. Don't worry about cooking it through at this stage.
  4. Pour in the coconut milk and chicken broth. Stir in the fish sauce and brown sugar. Bring to a simmer.
  5. Add the bell pepper, bamboo shoots, and green beans to the skillet. Reduce the heat to medium-low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender-crisp.
  6. Remove from heat and stir in the fresh Thai basil. Serve hot with rice and lime wedges. Offer chopped chilis if desired.